I wanted to make a festive item for my family’s cookie exchange, and had seen in the newspaper a few weeks back a Red Velvet Cookie recipe made from a box mix. I thought this would be perfect to share.

I had hubby pick up some cake mix for me at the store (they were Buy One Get One FREE at Publix) and I did a search on the internet to find a recipe. The first one that I found was for Duncan Hines, and that also happened to be the mix I had.

Preheat the oven to 375 degrees and then combine the box of Red Velvet cake mix, eggs and vegetable oil using a spoon.

Form the dough into teaspoon size balls and put them on a non stick or a lightly greased surface, about an inch or so apart. FYI, I recommend using a tool that scoops the dough into balls.

I baked them for 8 minutes, however it is says to cook them between 8-10 minutes. I then let them cool overnight and iced them the next day.

The Cream Cheese Icing, I altered this original recipe at My Own Labels.

– 3 Tbsp of Unsalted Butter

– 1/2 Teaspoon or a Cap full of Almond Extract

– 8 oz of Cream Cheese

– 1 1/2 Cups of Powdered Sugar

Directions:

Soften the butter in the microwave (15-30 seconds) and then add the cream cheese and almond extract. Use a mixer and combine. After that, slowly add the powdered sugar and continue to blend with the mixer.

I used a spoon to spread on the icing, and I left some of the cookies plain, others I added sprinkles and pecan on top of the icing. FYI, once you put on the icing, you will need to refrigerate the cookies.